This bundt cake boasts a caffeinated center as well as an espresso-spiked glaze. Cut a thick slice and eat in place of, or with, your morning coffee.
Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast hours. They're cooked in butter and dusted with cornmeal, making them equally good slathered in jam, or used to make sandwiches.
Even if you've never been to the eponymous shop in Napa, The Model Bakery Cookbook is a great bread and pastry reference, with a wide repertoire of recipes. And if you or someone you know is a fan, this will surely make their day.
Yes, the name says "savory", but a sprinkling of sugar sweetens these hearty rounds. Plus, their oaty, wheaty dough makes them all the more amenable to spreading with jam or dipping in honey. They also meld well with a piping hot cuppa.
Booze? Check. Chocolate? Check. Nuts? Check.
These Irish Pantry scones are studded with dark chocolate and walnuts, in a dense buttermilk dough. Whip up a batch in thirty minutes, and you'll have scones for a week. That is, if they stick around that long.
In this hearty granola, coconut flakes and chopped cashews are used to give warm, toasty flavor to lightly sweetened oats.
It seems like the priority of having a well-stocked kitchen has fallen by the wayside. The Irish Pantry, by Noel McMeel, resurrects the attitude of preparation, and providing for the home.
Bananas and nuts are an idiot-proof combination, but the addition of malted milk is like having a milkshake in cake form. Which is to say, excellent.
More like Dulce de Lovely. Two cans' worth of sweetened condensed milk are whisked into a milk and cream base to made this irresistible Puddin'.
We begin our Puddin' feature with a chocolate pudding that's not too dense or sweet, but plenty dark and rich.
Clio Goodman is bringing pudding back with Puddin', recipes from her eponymous New York dessert shop.
A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish.
The crumbly shortbread base of these bars contrasts well with its tart lime filling; they're dense enough to be satisfying during the winter, but with enough tang to serve as a reminder that warmer days are ahead. A handful of toasted dried coconut sprinkled on top ties it all together.
The simplicity of florentine cookies leaves them open to interpretation. In this case, dried chopped mango adds a chewy, sweet, slightly tart flavor that goes very well with a base of chopped pecans.
A healthy helping of citrus zest, lime marmalade, and a dash of white rum make up the tropical trifecta of flavors in this easy, breezy tart. A dead-simple pastry crust and hearty sprinkling of toasted almonds are a toothsome, well-suited contrast.
Sweet is the latest book from popular British chef Levi Roots. It's punchy and vibrant, with recipes that highlight Roots own roots in Jamaica.
Some desserts boast one secret ingredient. This pie has three. Jalapeno and ginger flavor heavy cream, which is mixed into melted bittersweet chocolate spiked with cardamom. The result is heady, spicy, and delightful, with a chocolate crust to match.
If you're sick of lemon pies topped with cloying clouds of meringue, give this pie a try. A layer of dark chocolate ganache lines the crust, topped with a Meyer lemon curd infused with orange zest. It's a beautiful interplay between dark and light, bitter, and sweet flavors.
Break up the chill of winter with this zesty, herbaceous pie from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop
Four & Twenty Blackbirds takes the flavor of boozy, creamy eggnog and pours it into a gingersnap crumb crust. There are plenty of eggs, and a little grogg (here, dark rum).
Sisters Melissa and Emily Elsen, owners and operators of Brooklyn pie shop Four & Twenty Blackbirds, have released a book of 60 pie recipes that bring their creations to a much wider audience.
Consider these books the cream of the Bake the Book crop—each one is a pleasure to page through, a delight to cook from, and comes with its own engaging story.
Much like a mousse, but richer, is how you'll find this Chocolate Marquise from Seriously Bitter Sweet.
These coconut kisses from Seriously Bitter Sweet are a modernized version of Sarah Bernhardt cookies, made to honor the actress. Coconut macaroons are filled with a whipped ganache and coated with chocolate.
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